Jamaican Fish Tea

A Jamaican Soup

Jamaican Fish Tea is a light, spicy and delicious fish broth, which is very quick and easy to make. And because this is a light broth, not a fish stew, all you need are the fish heads, tails and bones. And any fish can be used.

So buy your favourite whole fish and fillet them. There will be enough flesh left on the heads, tails and bones to make this fish broth. Put the fish fillets up in the freezer for another occasion, or even better use them to make some Escovitch Fish.

Or if you can get lots of small bony fish cheaply ... what we call trash fish in Jamaica ... clean and use the whole fish.

The broth will not be too peppery if you do not break the Scotch Bonnets, but you will get a lovely flavour. But please be careful ... because if even one breaks you may not be able to drink the soup.


  • Fish heads, bones, and tails
  • Any diced vegetables you wish - cho-cho, carrots, sweet pepper, tomato, scallion, or onion
  • 2 whole scotch bonnet peppers
  • Two or three sprigs of thyme
  • Salt
  • Black Pepper

How to Make

  • Place the fish heads, tails and bones into a pot
  • Add Scotch Bonnet pepper and thyme
  • Cover with water, bring to a boil and simmer for 45 minutes
  • Remove Scotch bonnet peppers without breaking
  • Strain, discard bones, but put any flesh back in to the pot
  • Put the stock back in the pot
  • Lightly stir-fry vegetables for a minute or two ... you still want them crisp and crunchy
  • add them to the pot
  • Add salt and black pepper to taste
  • Bring back to a simmer, and serve

A warm, freshly baked loaf of Hard Dough bread goes very nicely with Fish Tea.

Enjoy ... and "Give Thanks".

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